Rosagolla

Ingredients

• 1 liter milk
• 1/2 teaspoon citric acid
• 1 1/2 cups sugar
• 4 cups water
• 2-3 drops rose essence

Directions

1. 1

   Heat the milk and bring to boil.

2. 2

   Cool the milk for a couple of hours.

3. 3

   Remove the cream layer.

4. 4

   Reheat the milk and bring to a boil.

5. 5

   Add the citric acid dissolved in some water.

6. 6

   Stir slowly till the milk is fully curdled.

7. 7

   Keep as it is for 5 minutes.

8. 8

   Meanwhile heat the sugar and water in a wide sauce pan.

9. 9

   Bring to a boil.

10. 10

    Strain the milk through a muslin cloth.

11. 11

    Wash the chenna in the cloth under cold running water.

12. 12

    Press out the excess water and remove in a wide plate.

13. 13

    Gently knead into a soft dough by passing between fingers.

14. 14

    Make twelve equal sized balls of the dough.

15. 15

    Let them into the boiling water.

16. 16

    Cover with a perforated lid.

17. 17

    Boil for 13-15 minutes .

18. 18

    Take off from heat and cool them to room temperature.

19. 19

    Add essence and chill for at least 4-5 hours .

20. 20

    Serves: 6 helpings Time required: 1/2 hour.